Roasted lemon jelly

4 lemons
3g of agar-agar
33g of caster sugar
5g lemon peel
Bergamot syrup to taste

Roasted lemon jelly preparation

1. Brush the lemons with clear water. Wrap them in aluminum foil.
2. Make a well-closed en papillote and roast the lemons for 1 to 1.5 hours in a ventilated oven
at 150°C.
3. When the time is up, remove the foil and set the lemons aside for 15 minutes at room
temperature.
4. Cut the lemons in half and remove the pulp without taking the zest. Strain it through a
sieve.
5. Retrieve the zest from the lemons and chop it finely. Roast it slightly in a pan.
6. Once the pulp has cooled, mix it with the agar-agar and caster sugar. Add everything to
the pan as well and bring to a boil.
7. When the mixture is boiling, add the bergamot syrup and let it all cook for 2 minutes.
8. Remove from the heat and store in the fridge in a container until it gets a jellyconsistency.

When using a powdered product such as xanthan gum or gelatin, it is very important to give the
powder time to rehydrate. This way, the whole of the product will react.

Depending on the season, you could add citron syrup or lemon syrup instead of bergamot syrup.

Roasted lemon cream ingredients (for 8

people)
Roasted lemon jelly
25g fresh lemon juice
25g olive oil
Lemon zest
Roasted lemon cream preparation
1. Once the roasted lemon jelly has set, mix it with the lemon juice and olive oil using a blender.
The texture should be creamy and smooth.
2. Finalize with some lemon zest.
You can apply this same technique to create a confit ginger cream.